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Thai Shrimp Over Rice
Source: dLife

A spicy dish of crisp sugar snap peas and fresh shrimp served over brown rice.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 228.3
Total Carbs 30.0 g
Dietary Fiber 2.0 g
Sugars 1.5 g
Total Fat 5.9 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 261.1 mg
Protein 8.4 g
Sodium 399.5 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.6667 cup  Rice, brown, long grain, dry
1 1/2 cup  cold water
1 tsp  sesame oil
0 3/4 lb  large raw shrimp
3 each  large garlic cloves
2 tsp  chili sauce
0 1/2 lb  sugar snap peas
0 1/2 cup  low fat unsalted chicken broth
1 tbsp  low sodium soy sauce
2 tsp  cornstarch
2 tbsp  fresh lime juice
  1. In a pot bring the water and rice to a boil over medium high heat. Lower heat to low, cover, and simmer until rice is tender and water is absorbed, about 45 minutes. Place rice in a large bowl and keep warm when done.
  2. While rice is cooking, heat oil over medium-high heat in a large pan or wok, add shrimp, garlic, and chile garlic sauce, and cook until sizzling, about 2 minutes. Stir in the sugar snap peas and continue to cook for about 3-4 minutes, shrimp should be pink and peas tender crisp.
  3. In a small bowl, mix the broth, soy sauce, and cornstarch; stir well and add to shrimp mixture. Cook until sauce thickens, about 1 minute. Serve on top of brown rice and drizzle fresh lime juice on top.

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